EGGS BENEDICT WITH PORKETTA
(Rita Demontis)

The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.

8 eggs

Hollandaise:

4 egg yolks

1/4 cup (50ml) water

1/4 tsp. (1ml) pepper

1/4 cup (50ml) butter, softened

1 Tbsp. (15ml) lemon juice

4 English muffins, halved and toasted

16 asparagus spears, blanched and halved

8 pieces, thinly sliced porketta

1Tbsp. (15ml) fresh chopped chives

Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.

In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.

Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.

Serves 4.

TIP: Substitute the asparagus with fresh baby spinach when not in season.

Enjoy and remember, if you've got a new and delicious recipe... we want to hear about them!

This season, try something a little different with your fresh Ontario Grown
Strawberries.

Preparation Time: 1 minute
Cooking Time: 2 minutes
Servings: per serving

Ingredients:
-3 large Ontario Strawberries
-vegetable oil
-freshly ground black pepper

Preparation:
Thread 3 large Ontario Strawberries crosswise on each wooden skewer for each
serving. Brush with vegetable oil and sprinkle generously with freshly
ground black pepper. Grill 2 minutes on each side or until heated through.
Serve with Ontario Grilled Chicken or Pork.

Enjoy!

Summer’s here and to celebrate we held a Fun With Food class featuring the star of summer BBQ:
The Hamburger

Here’s one of the variations ... the Sweet BBQ Burger
Zest of 2 limes
1 tbsp chopped fresh cilantro
1 ½ lbs ground chuck
½ cup of your favourite BBQ sauce (or try the famous Bobby Flay BBQ Sauce!)

Zest the limes; chop the cilantro finely and mix both into meat until well blended. Form burgers and chill for 30 min.
Grill the burgers on both sides – total about 8 min – and then for an extra minute, baste the burgers with BBQ sauce on both sides and toast your buns

Serve with your favourite garnishes...

Send us the recipe for the dish that your mom can't stop raving about.

Makes 50 cookies

· 1 can eaglebrand milk
· 2 cup shredded coconut
· 1/2 cup peanutbutter
· 1 cup crumbled potatochips
Mix milk and peanutbutter, add coconut and chips. Drop by teaspoon onto greased cookie
sheet. Bake 375 for 15 minutes. Makes 50 cookies.

Courtesy of Canadian Celiac Association